Prep 20 mins
Cook 20 mins
This is a recipe I got out of a Pillsbury bake-off recipe book. I haven't tried it yet, but the picture in the book looks divine! If you use self rising flour, reduce baking soda to 1/4 teaspoon and omit salt. EDIT: I tried this recipe and thought it was quite good. They don't rise very much, and I'd suggest using less of the butter/brown sugar/water mixture, because it overflows out of the tins while it's baking. Maybe cut it in half (1/8 cup butter, 1/4 cup brown sugar and 1/2 tablespoon water).
- 1 cup walnut halves
- 1⁄4 cup butter, melted
- 1⁄2 cup packed brown sugar
- 1 tablespoon water, plus
- 1⁄2 cup water
- 1 cup flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄3 cup cocoa
- 1⁄4 cup butter
- 3⁄4 cup sugar
- 1 egg
- 1⁄2 teaspoon vanilla extract
- 1⁄3 cup sweetened condensed milk
- 1⁄2 cup semi-sweet chocolate chips
- 1 tablespoon butter
- Preheat oven to 350 degrees F.
- Heavily grease 12 muffin cups with soft butter.
- Put 3-5 walnut halves in each cup.
- Combine melted butter, brown sugar and 1 tablespoon water in saucepan.
- Cook 1 minute over low heat.
- Place tablespoonful into each muffin cup.
- In bowl, combine flour, baking soda, salt and cocoa, then set aside.
- In small bowl, cream butter.
- Gradually add sugar; cream at high speed until light and fluffy.
- At medium speed blend in egg and vanilla.
- At low speed add dry ingredients alternately with 1/2 cup water (begin and end with dry ingredients)- mix well after each addition.
- Fill muffin cups half full.
- Bake at 350 for 20-25 minutes (until tops spring back when touched in center).
- Invert immediately onto rack.
- Frost sides.
- While cupcakes are baking, combine condensed milk and chocolate chips in top of double boiler.
- Cook over boiling water until spreading consistency (about 10 minutes).
- Blend in butter.
- Keep icing hot while frosting cupcakes.